I have loved this salad for years. I think I first made it about 5 years ago. I love salads that have different components and flavors and this fits that profile perfetly. It’s sweet, it’s slightly spicy, it’s tangy, and it’s just delicious. The dressing is a perfect honey mustard balance and compliments the other flavors perfectly. Genius.

The amount of pear and grapes and lettuce is up to you so I didn’t put amounts below.

Grape, Pear and Curry Cashew Salad

Ingredients:

3/4-1 cup chopped raw unsalted cashews

5 slices bacon (41/2 for salad, 1/2 for dog)

1 tbsp butter, melted

1 tsp rosemary

1 tsp curry powder (madras or yellow curry)

1 tbsp brown sugar

1/2 tsp kosher salt

1/2 tsp cayenne pepper

3 tbsp white wine vinegar

2 tbsp dijon mustard

2 tbsp honey

1/2 cup olive oil

salt and freshly ground pepper to taste

Romaine hearts washed and dried

Bosc pear sliced very thin

Red grapes

Instructions:

In a skillet set over medium heat toast the cashews until golden brown, about 5 minutes. Set aside to cool.

In a small bowl whisk together the vinegar, mustard and honey. Then add the olive oil while whisking to combine.

When you’re ready to serve it place the lettuce in a bowl, add some cashews and grapes and drizzle with dressing. Gently stir to combine. Top with bacon and pear slices. Or forget that whole bit and just put everything together in a bowl with dressing and mix it around.